INGREDIENTS
- For the biscuit:
- – Almond flour or powder 190 g.
- – Impalpable sugar 190 g.
- – Eggs 5 items.
- – Whites 175 g.
- – Sugar 25 g.
- – Flour 40 g.
- For the lemon curd:
- – Lemon Juice 200 cc.
- – Water 100 cc.
- – Yolks 4 items.
- – Eggs 2 items.
- – Sugar 250 g.
- – Lemon Peel 1 unit.
- – Flour 0000 25 g.
- – Corn starch 25 g.
- – Butter 150 g.
- Syrup:
- – Water 250 cc.
- – Sugar 125 g.
- -Zest of 1 lemon.
- To brighten:
- – Italian meringue.
- – Recent fruit.
LEMON BULLION FOR THIS AFTERNOON with syrup, meringue and contemporary fruits, observe the recipe beneath!
PROCEDURE:
1. Combine the almond powder with the sugar, add the eggs and beat till easy.
2. Make a French meringue with the egg whites and sugar, rigorously unify the 2 preparations.
3. Divide into 3 40 x 30 cm plates with silicone paper or buttered parchment paper. Unfold and instantly place in a 190 diploma oven.
4. Cook dinner till frivolously browned. Cooking needs to be quick as a result of in any other case they’ll dry out.
For the lemon curd:
1. Warmth the juice with the water and lemon peel. Boil and sift.
2. Combine the sugar, flour, starch in one other bowl and add the eggs.
3. Add the new juices, mix and cook dinner once more.
4. Boil for two minutes rigorously in order that it doesn’t stick.
5. Take away from warmth. Let it cool, as soon as barely heat, add the butter in cubes and blend.
Syrup:
1. Place the water, sugar and zest in a saucepan. Convey to a boil and reserve.
2. To assemble, organize a soaked biscuit and canopy with lemon cream, repeat the sequence two extra instances.
3. Cool and reduce in half and overlap one half on the opposite, becoming a member of with lemon cream. On this approach we could have a 20 x 30 cm cake with a peak of 6 biscuits.
4. Freeze and reduce ingots of the specified measurement and beautify with Italian meringue
